Pear & Apple Crisp

I love fall. The leaves, pumpkins, college football…what could be better?

I especially love fall foods. I went to the Ann Arbor Farmers’ Market a few weeks ago (which I HIGHLY recommend you check out if you live in A2) and got the last of the pears for the season. Turns out when you don’t go to the Farmers’ Market a few weekends in a row you miss out on the very short pear season. Luckily I got just enough pears to make a pear and apple crisp for an event at my sorority house last week.

Why a crisp? Well, this summer I went through a peach crisp phase. I was OBSESSED with peach crisp, and numerous variations of it: peach and raspberry, peach and nectarine, peach and rhubarb…I could go on and on. While I am regarded in many circles as an exclusive chocoholic, there’s something about a fruit crisp (cobbler/crumble/whatever name you prefer) served warm that makes my mouth water.

I am still a huge fan of the crisp genre and decided to take advantage of the last of the pear season. I adapted Ina Garten’s recipe and it turned out very well. The recipe is very simple. The most time-consuming part is peeling and cutting the apples and pears. It’s a great fall dessert and is best served warm. I like mine with a little ice cream as well! Best of all, I left my sorority house with an empty dish, SUCCESS!

2) Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

3) Now make the topping. Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.** Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

4) Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.

*While the recipe calls for Bosch pears and Macoun apples, I used Spartlett pears (slightly larger than Bartlett) and Empire apples, (a combination of Red Delicious and McIntosh). Use your best judgment and more importantly, use whatever fruits you like the best!

**The recipe suggests using an electric mixer with a paddle attachment to make the topping. I don’t have this so I borrowed a food processor (thanks, Molly!) and used it to make the topping. Baking in a college kitchen means you have to improvise. The topping turned out great—buttery, crunchy, and delicious.

I am here at Sally’s looking at your blog again.
I used to make crisps a lot when my kids were growing up.
I’m going to give them this recipe so they can make one for me
now. Can’t wait to meet you Sugar Sleuth.